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carrot pulp

  • c

We just got a juicer and found that in turning carrots to juice (delicious!) you end up with a lot of carrot pulp. Does anyone have ideas or recipes for using carrot pulp?

Thanks.

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  1. Made a carrot cake with it from Nourishing Traditions by Sally Fallon. It had beets in it, too. We used ground-our-own-from-Quaker Oats flour and used that half and half with buckwheat flour. It was a heavy cake as compared to a store mix or a vegetable bread. I thinks that is because of the coconut oil we used.

    Added maple syrup and a touch of cinnamon to the cream cheese frosting and had that on the side in a dish.

    I guess a cake is obvious, but you might think of putting it in a bechamel vegetable lasagne?

    2 Replies
    1. re: kc girl

      Did you use any wheat flour? If not, that could account for the heaviness too.

      1. re: Buttercup

        Didn't use wheat flour. And, you are probably right because I think we even used flax seed flour. But, we actually enjoy the texture to be like a zuccini bread. Just saying because some think carrot cake is more cake-like and often it is. I really like the flavor of the recipe from Nourishing Traditions.

    2. The carrot cakes and muffin are both good suggestions for the pulp. However one of the most important uses of it, is to put some of it, back into the juice. Anywhere from a tablespoon or two, to a fourth of a cup, depending on how much juice you make.This will fortify the carrot juice with fiber, an essential ingredient for keeping digestive systems healthy and moving. Another use is work it into a pet's food if you have one. Our dog has benifited a great deal by geting some of the pulp from our vegetable juicing. If you make pasta, the pulp can be worked into the dough, and makes a great pasta served with a light butter or cream sauce. Finally, extra vegetable pulp, mixed into a compost heap will, over time, produce a rich growing medium, that cannot be found or equalled anywhere else.

      1. The cook here describes the same dilemma and his solution. Enjoy!

        http://www.cookingforengineers.com/ar...

        Link: http://www.cookingforengineers.com/ar...

        1. Stir as much of the pulp as is palatable to you back into the juice before drinking it (assuming you're drinking it straight away for maximum nutrient value). Carrot juice is very high in sugar, and maximising the fibre accompanying it lowers the GI spike experienced.

          1. Stir as much of the pulp as is palatable to you back into the juice before drinking it (assuming you're drinking it straight away for maximum nutrient value). Carrot juice is very high in sugar, and maximising the fibre accompanying it lowers the GI spike experienced.